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Taco Salad in a Jar

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Oct. 26, 2023
Inspired by a layered salad by Elissa Dougherty of Babylon, New York. We created a make-and-take version for lunch on the go. —Taste of Home Test Kitchen
Taco Salad in a Jar
Taco Salad in a Jar Recipe photo by Taste of Home
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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2/3 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 1 medium ripe avocado, peeled and cubed
  • 1 tablespoon finely chopped red onion
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon juice
  • 3/4 cup reduced-fat sour cream
  • 3/4 cup salsa
  • 2 medium tomatoes, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small cucumber, peeled and chopped
  • 5 green onions, chopped
  • 1 cup shredded cheddar cheese
  • 4 cups shredded lettuce
  • Tortilla chips, optional

Directions

  1. In a small skillet, cook beef over medium heat until no longer pink; crumble beef and drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool.
  2. In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: Sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. To serve, transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.
Tasty Layered Taco Salad

Nutrition Facts

1 serving: 483 calories, 29g fat (12g saturated fat), 103mg cholesterol, 1087mg sodium, 24g carbohydrate (11g sugars, 5g fiber), 34g protein.